We stopped eating meat, poultry and fish at the beginning of July.
Not having grown up in a vegetarian household, this has been a learning experience for me, particularly around seasonings.
Last night, I made a ratatouille with carrot greens, high in Vitamin C but bitter. The base recipe calls for white vinegar which brought the acidity “over the top”, so I dissolved some brown sugar to make a sweet/sour, Eastern European-style stew.
Many cuisines make heavy use of vegetables, and I’ve tried different combinations of seasonings: Japanese, Southwestern, Middle Eastern, Italian, Indian.